Which carries more weight in the malting process:
1.) Variety and Quality of barley
2.) Malting Process (Water, temperature, etc…)
What is the best water composition and temperature to use for malting?
From my limited reading, Low 60’s high 50’s F for temperature and softer water, but can’t seem to find information on what occurs when using more acidic water vs more alkaline water, soft vs hard, etc… (without buying expensive textbooks…)